Epic Waffles

We had these for dinner tonight.  We haven't had waffles forever, but I had a hankerin'. I noticed this on one of my fav blogs today.  With a name like "Waffles of Insane Greatness" how could I go wrong?  They are super light and the cornstarch gives a light crispiness to the outside.  They almost melt in your mouth. We had them with fresh peaches.  Lizzie felt the name didn't do these waffles justice, so she re-named them "Epic Waffles."

Turns out this recipe gets around, but I got it from Real Mom Kitchen.  I changed the measurements so there would be plenty to feed our family of 6. 

• 3/4 cup cornstarch
• 1 1/2 cup whole wheat flour
• 3/4 cup unbleached flour
• 1 ½ tsp. baking powder
• 3/4 tsp. baking soda
• 1 ½ tsp. salt
• 1 Tbsp. sugar
• 1 ½ cup whole milk
• 1 ½ cup buttermilk
• 1 cup vegetable oil
• 3 large eggs, lightly beaten
• 2 1/4 tsp. vanilla extract

1. In a medium mixing bowl, combine the flour, cornstarch, baking powder, baking soda, salt and sugar.  Whisk together to blend.
2. In another mixing bowl, beat together the whole milk, buttermilk, oil, egg and vanilla.  Add the dry ingredients to the bowl with the wet ingredients and whisk just until incorporated and few lumps remain.  Set aside to rest for 30 minutes.
3. Preheat a waffle iron.  Fill waffle wells and cook according to the manufacturer’s instructions.  Cook until crisp and golden.  Serve immediately. Yield: depends on the size/shape of your waffle iron.  We got more than 12 Belgian waffles.